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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I came up with this when I wanted a rice side dish, but couldn't find one that fit my mood and ingredients I had on hand. The seasonings I used were pretty mild, so you can up the amounts or use others to give it the flavor to suit your taste. I think rosemary might be a nice addition. Ingredients:
3 tablespoons butter |
1 onion, chopped |
6 ounces mushrooms, chopped |
1/4 cup slivered almonds |
3 garlic cloves, chopped |
1 1/2 cups white rice |
3 1/2 cups chicken stock |
1/2-1 teaspoon seasoning salt |
1/2 teaspoon grill mates monterey chicken seasoning |
1/2 teaspoon lemon pepper |
Directions:
1. Melt butter in a large pot, add onions and saute for 2-3 minutes, then add mushrooms and saute until onions and mushrooms are soft - about 5 minutes more.
2. Add almonds, garlic and rice and saute for another 5 minute or so, until rice starts to brown slightly.
3. Add chicken stock and seasonings. Bring to a boil, then reduce heat to low, cover and cook for 25 minutes. Turn off heat and let sit, covered for another 10 minutes.
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